Baking & Pastry > Baking Equipment & Tools > Specialty Baking Equipment > Piping Bags and Tips (Advanced)

Lambeth Method Over-Piping Techniques

Learn the intricate art of Lambeth method over-piping, a classic cake decorating technique that creates stunning three-dimensional designs. This recipe will guide you through the process of creating delicate scrolls, intricate lacework, and elaborate borders, perfect for showcasing your piping skills.

Prep Time
1 hour
Cook Time
N/A
Servings
1 decorated cake
Ingredients
  • 4 cups Royal Icing (stiff consistency)
  • 2 cups Royal Icing (medium consistency)
  • As needed Gel Food Coloring (white and other colors)
  • 6-8 Piping Bags (sturdy, various sizes)
  • 3 Piping Tips (round tips, sizes 1, 2, and 3)
  • 1 Cake (frosted with a smooth fondant base)
  • 1 Turntable

Preparing the Royal Icing

Divide the royal icing into separate bowls. Tint some of the stiff consistency icing white and others with your desired colors. Keep the icing covered with a damp cloth or plastic wrap to prevent it from drying out. Place each icing into a piping bag fitted with its designated round tip: size 1 for fine details, size 2 for medium lines, and size 3 for thicker lines and borders. Be sure to work with small batches since royal icing drys faster then buttercream.

Creating the Base Layer (Stringwork)

Begin by piping stringwork onto the cake using the medium consistency royal icing and a size 2 tip. Practice your stringwork on parchment paper first to get a feel for the pressure and flow of the icing. Create evenly spaced, parallel lines that drape gracefully around the cake. Remember to rotate the cake on the turntable as you pipe to maintain a consistent line.

Over-Piping the Details

Using the stiff consistency royal icing and size 1 and 2 tips, begin over-piping details onto the base layer of stringwork. This is where the Lambeth method comes to life. Create scrolls, swirls, and other decorative elements by layering the icing on top of itself. Apply gentle pressure to the piping bag and move the tip in fluid motions. Use the size 1 tip for fine details like dots and delicate lines, and the size 2 tip for slightly bolder elements. Allow each layer to dry slightly before adding the next.

Adding Borders and Finishing Touches

Finish the cake by adding borders along the top and bottom edges. Use the stiff consistency royal icing and size 3 tip to create a thicker, more substantial border. Incorporate elements like shells, ropes, or other decorative patterns. Add any additional details, such as edible pearls or luster dust, to enhance the overall look. Allow the finished cake to dry completely before serving.

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FAQ

  • What is the key to successful Lambeth method piping?

    Patience and practice! Mastering the technique requires a steady hand and a good understanding of royal icing consistency.
  • How do I prevent the royal icing from cracking?

    Ensure the humidity level in your work area is not too low. You can also add a small amount of glycerin to the royal icing to help prevent cracking. But remember: keep it covered!
  • How long will a Lambeth method cake last?

    If stored properly (in a cool, dry place), a Lambeth method cake can last for several days. However, the freshness of the cake itself will ultimately determine its shelf life.